1. Eggs

2. What is a blood spot?
Ruptured blood vessel, safe to eat

3. Grade AA
The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall.
Grade A
The insides of the egg cover a medium area. The white is pretty firm. There is a good amount of thick white and a medium amount of thin white. The yolk is round and stands up tall.
Grade B
The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is spread out in a thin layer. The yolk is large and flat.

4. Grade shells and uses. Grade AA Grade A Grade B Grade C
Perfect Shell/ Fried and Poached, most expensive, high end restaurant establishments
Standard in US grocery stores, slightly older egg
Maybe some abnormalities, Baking in Recipes
Abnormalities, commercial purposes (cake mix, dehydrated egg white)

5. Candling
show until 1:38 to see a chick kick!

6. Japanese Discovery

7.                                                      
Green Eggs?
Iron and Sulfur
Immediately put in cold water

8. Eggs and cholesterol:
The American Heart Association's new guidelines now permit an egg a day, rather than only three a week. 
Eggs can be an important part of an active person's diet. They are a good source of high quality protein and contain 13 vitamins and minerals.

9. You may, though, be able to tell how old your eggs are by checking a three-number code on the small side of the carton. It's a Julian date, with 001 representingJanuary 1 and 365 standing for December 31. This is the day the eggs were packed. They'll keep in your refrigerator at least 4 to 5 weeks after this date

10. Meringue-
an item of sweet food made from a mixture of well-beaten egg whites and sugar, baked until crisp and typically used as a topping for desserts, especially pies.

11. Food uses: Arguably the most famous use for cream of tartar is to stabilize egg whites when making meringues or meringue toppings.
-stabilizes the egg whites and allows them to maintain their texture when whipped into stiff peaks, but it also increases their tolerance to heat, which is very helpful, say, when you put a meringue topped pie or a baked alaska into a hot oven.
-This allows them to brown nicely, hold their shape, and to not melt away and expose the delicious interior of these desserts! 

12. Parts of the Egg
The Parts of the Egg
                                                                                                                                  

14. Lets look at an egg and identify the parts!

15. Eggs: Binder Function # 1
Eggs bind ingredients and hold them together.
Examples: meatloaf and meatballs

16. Eggs: Leavening Agent Function #2
Eggs give height or volume to many products by being whipped between two and one-half and four times their normal volume.
Examples: used in cakes, meringues and soufflés

17. Eggs: Thickening Agent Function #3
The protein of the egg white and yolk coagulates when heated, to thicken food mixtures.
Examples: pie fillings, custards, pudding, egg sauces.

18. Eggs: Emulsifying agent Function #4
An emulsion is a mixture of oil and another liquid, beaten together so that the oil is spread evenly throughout the mixture and it will not separate.
The proteins in the egg yolk surround the oil particles and keep it from separating.
Examples: salad dressing or mayonnaise

19. Eggs: Coating or Glue Function # 5
Eggs “glue” one food to another by being dipped into beaten egg and then rolled in crumbs or flour creating a coating
Examples: fried chicken, baked fish

20. Eggs: Flavor, Fat, & Color Function #6
Eggs add flavor, fat and color
Examples: baked goods such as muffins, cookies, cakes

22. Egg Sizes and Weight Egg Sizes Per Dozen Peewee eggs
15 ounces (425 grams)
Small eggs
18 ounces (510 grams)
Medium eggs
21 ounces (595 grams)
Large eggs
24 ounces (680 grams)
Extra-large eggs
27 ounces (765 grams)
Jumbo eggs
30 ounces (850 grams)

23. Egg Tempering

24. Nutritional Contributions
Eggs are nutrient dense!
They have a high amount of nutrition for relatively few calories!

25. Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except
vitamin C) and minerals essential for good health.
Today's Large egg contains only one moderate amount of fat, with about 5 grams in the egg yolk
(1.5 grams saturated), 213 mg of cholesterol and 75 calories.

26. Pasteurized eggs

27. Add to notes

28. Store Eggs Pointed End Down In covered Container
Away from Heat and light

29. Principles of Egg Cookery
Always use low temperatures for a short time to prevent toughening, curdling, and discoloration
Cook only until desired firmness is achieved.

30. Uses of Fresh and Old Eggs
Fried
Poached
Older
Baking

31. Eggs Cooked in Shell Hard-Cooked Soft-Cooked
Boiling eggs makes them tough and
Rubbery, simmer them.

32. Eggs cooked out of shell
                                                                                                                                                
                                                                                                                                                
Fried
Over Easy
Shirred/Baked
Scrambled
Omelet
In a frame
Poached

33. Match Terms Candling Albumen Yolk Air Cell Shell Chalaza Bloom USDA
United State Dept.Agriculture
Separation between membranes
White part of an egg
Outer covering of an egg shell
Anchors and supports yolk from breaking in shell.
Yellow part of egg
Process of grading eggs with light.
Outer covering, brittle and porous

34. Egg-stra information

36. Egg yolk color

37. Vernal Equinox
One in fall, one in spring

38. Vegetarian eggs
Practices used when raising vegetarian eggs vary. Many companies which sell them claim to raise free-range chickens, which means that their eggs are not actually vegetarian, since chickens are omnivores, and they will happily eat insects, worms, and other small creatures

39. Other egg uses
Gardening
Cosmetics

40. The End?